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The mint is barely present in the finished product. I would double it. Cocchi Americano and Bacardi Carta Blanca was a more than serviceable flavor combo. I quite like this recipe.

Could be said to be a botanical Mojito. The Havana Club 3 already has a slight green thing to it alongside the botanicals of the vermouth, resulting in a balanced and refreshing summer drink. Unfortunately, I still think the standard Mojito (made my way) is better for my palate. I still believe that if the Daiquiri is a drink that prioritises the rum, the Mojito is a drink prioritising the mint, sugar and lime.

A nice way to make the Classic Mojito more complex without changing it altogether from what we know and love. The Angostura bitters help, too. When did sweet white (i.e., bianco) vermouth become a thing? I don't think I saw it out here in the provinces until fairly recent times. An excellent substitution for Italian vermouth in this drink. B.t.w., it looks like you copied the directions from the Classic Mojito, but this one contains 6 ingredients that need to be mixed.

Very enjoyable

I can't wait to try it!